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Spring rolls – Vårrullar

Something I’ve never tried to do at home before is this – spring rolls. I can’t tell you why since I don’t know either, but finally I got the push to do it since my boyfriend is a spring roll lover. He gave me a helping hand during the cooking but I will tell you the truth and that is that my food processor really saved me most time since it’s a lot of grating. So if you got one you’re ready to go otherwise you will have to put some time off to conquer this one!
One thing that is a bit out of the box with my recipe is that I didn’t deep fry them. Partly because of the fact that it isn’t healthy but mainly since I didn’t got and frying oil at home, just olive oil and that gives the spring rolls a completely different taste which isn’t so good. So, I cooked mine in the oven on pretty high heat until they were a bit crunchy on the outside. Not as good as deep fried ones, but still good.

Grate mushrooms, cabbage and carrots.
Fry the meat in a wok until done.
Add the mushrooms and season with soy and fish sauce.
Add carrots and cabbage and fry until they have softened.
Add bean sprouts.
Taste and add more soy and fish sauce if you think that’s needed.
Wet the rice paper (one at the time) and place some filling in the middle, about 4 tbsp or a bit more.
Gently fold in the sides and the roll it all together into a spring roll.
Either fry it in a pan with oil or brush it with some oil and then place it on an oven tray.
Repeat this procedure until you run out of rice paper or filling.
If you decide to cook your spring rolls in the oven, put the heat on 250 degrees Celsius and place the oven tray high in the oven.
Serve with sweet chili sauce, soy sauce, rice and vegetables